|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
COMMENT: Observed unwashed tomatoes, broccoli and potatoes above ready to lettuce. CDI. Informed PIC and produce was moved to its appropriate location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine sanitizer at the bar dish machine at 10 PPM. CDI. Chlorine sanitizer was remade to 100PPM by priming the dish machine. Observed dried food debris on inside cutting blade of meat slicer. CDI. Food employee cleaned and sanitized the meat slicer. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed one portion of chicken in grill prep cooler at 48F due to overstacking in that container. CDI. Chicken was placed in the freezer to cool down and portions were reduced. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed chopped lettuce for salads in the walk in cooler in large bus tubs covered. CDI. The PIC uncovered the bus tubs during conversation. Informed PIC it is good practice to also reduce the portion of the lettuce in the bus tubs in half to cool lettuce faster. |